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Crispy Panko Fish Tacos are the perfect blend of crunchy, flavorful fish and fresh toppings, all wrapped in a warm tortilla. This delightful recipe is not only easy to prepare but also a hit at any gathering or family dinner. Whether you’re a fish lover or just looking to try something new, these tacos are sure to satisfy your cravings. With a crispy panko coating that locks in moisture and flavor, you’ll find yourself coming back for seconds!
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/2 cup pico de gallo
- Lime wedges (for serving)
- Fresh cilantro (for garnish)
Instructions
Step 1: Prepare the Fish
Start by rinsing the fish fillets under cold water and patting them dry with paper towels. Cut the fish into taco-sized strips and set aside.
Step 2: Set Up the Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
Step 3: Bread the Fish
Coat each fish strip in flour, then dip it into the egg, and finally roll it in the panko mixture until well coated. Set the breaded fish aside on a plate.
Step 4: Fry the Fish
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded fish strips in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the fish and place it on a paper towel-lined plate to drain excess oil.
Step 5: Warm the Tortillas
While the fish is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Step 6: Assemble the Tacos
To assemble the tacos, place a few pieces of crispy fish in the center of each tortilla. Top with shredded cabbage, avocado slices, and pico de gallo. Squeeze fresh lime juice over the top and garnish with cilantro.
FAQs
Can I use frozen fish for these tacos?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and pat them dry before breading.
What type of fish is best for tacos?
White fish such as cod, tilapia, or halibut works best for crispy fish tacos due to their mild flavor and flaky texture.
Can I bake the fish instead of frying it?
Absolutely! To bake, preheat your oven to 425°F (220°C) and place the breaded fish on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
What can I serve with fish tacos?
Fish tacos pair well with sides like Mexican rice, black beans, or a fresh salad. You can also serve them with additional lime wedges and hot sauce for extra flavor.
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